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1/3 Photos of Salmon Piccata
I love Salmon, and I love Chicken Picatta, so this recipe is a marriage made in heaven! (See "Parmesan Mashed Butternut Squash" for the Butternut Squash referenced in the list of ingredients) To answer the reviewer: The method written in the recipe recommends leaving them in the pan. You could also cook them through after flipping, remove them then make the sauce. They will turn out crispier (more pan fried) that way. The original recipe will result in more of a poached-like Salmon. (When I make it I remove it and transfer it to the oven to finish baking; and double the sauce. I use thicker steak-like pieces of salmon instead of medallions.)
Units: US | Metric
Serving Size: 1 (265 g)
Servings Per Recipe: 4
The following items or measurements are not included: